Mini Broccoli Pizzas
Mini broccoli pizzas are tasty bites featuring tender broccoli, red peppers, and melted mozzarella on toasted English muffins, perfect for quick snacks or light meals.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a small saucepan, cook broccoli and red peppers in boiling water for 3 minutes.
- Drain well.
- In a small bowl, combine cream of broccoli soup, garlic powder, and Italian seasoning.
- Spread the soup mixture over 12 toasted English muffin halves.
- Sprinkle mozzarella cheese over the toppings.
- Bake in the preheated oven for 12-15 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a healthier twist, you can substitute whole wheat English muffins for regular ones. If you don't have cream of broccoli soup, a homemade blend of cooked broccoli and cream can work as a substitute. Adding a sprinkle of red pepper flakes can give it an extra kick. For even more flavor, consider incorporating some chopped fresh herbs like basil or parsley into the soup mixture.
Serving Suggestions
These Mini Broccoli Pizzas make a great appetizer or snack and pair beautifully with a fresh garden salad or a side of fruit. For a complete meal, serve alongside Busy Day Scalloped Potatoes (Microwave Recipe) for a comforting dinner. You can also offer a variety of dipping sauces like marinara or ranch for extra flavor.
Storage & Reheating
Store any leftover Mini Broccoli Pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the cheese is melty again. Avoid microwaving as it may make the English muffins soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Broccoli Pizzas contains roughly 667 calories, with 21g protein, 105g carbohydrates, and 21g fat. It is an excellent source of protein (42% of the Daily Value), vitamin C (39% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli flowerets instead of fresh. Just make sure to thaw and drain them well to avoid excess moisture. Cooking time may be slightly reduced since frozen broccoli is often blanched before freezing.
What type of cheese can I substitute for mozzarella?
If you're looking for a cheese alternative, provolone or gouda can work well. For a stronger flavor, consider using sharp cheddar. Just keep in mind that the melting quality may differ between cheeses.
Is there a way to make this recipe dairy-free?
Absolutely! You can use dairy-free cheese alternatives available in stores. For the cream of broccoli soup, look for a dairy-free version or make your own using blended cooked broccoli and a non-dairy milk like almond or oat milk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).